Cauliflower Steaks

This might just be the finest looking cauliflower I've ever received from Clarion River Organics.  When you see a specimen this big and beautiful you've got to think cauliflower steaks.  Yes.  You read that right.  I did say cauliflower steaks.  This is a very simple idea that I read about in the paper a few years ago.  It requires just a handful of ingredients and a grain to go along with it.  I chose buckwheat because I love the texture (a bit like couscous) and the nutty flavor. The toothsome texture of the buckwheat with the soft roasted cauliflower is a terrific combination.  Also try rice, quinoa (technically not a grain), millet, or freekah.  The leftovers the next day make a nice cold plate lunch topped with some of the heirloom tomato slices, a drizzle of olive oil, salt, pepper and more fresh cilantro.  

Cauliflower Steaks - Serves 2-3

1 head CRO Cauliflower
2 Tbs olive oil
1 tsp chopped or grated fresh ginger
1 tsp ground cumin
1/2 tsp turmeric
chopped cilantro, for garnish, optional
2-3 cups cooked grain of your choice (about 1 cup dry depending upon the grain)

Preheat oven to 400 degrees.  Remove outer green leaves from the cauliflower.  You can save these to make cauliflower chips (see my previous post about Beet Green Chips for the technique).  Rinse cauliflower and pat dry.  Slice the cauliflower down from top to bottom into 1/2 to 3/4 inch slabs so they will lay flat in a pan.  Reserve any florets that break off from the edges for another use.  Heat 1 tbs of the olive oil in a large frying pan over medium heat.  Brown the cauliflower slices for 2 minutes on each side.  Meanwhile combine remaining 1 tbs olive oil, ginger, cumin, and turmeric in a small dish.  When cauliflower has browned on each side remove slices to a cookie sheet covered in parchment paper.  With a spoon for brush spread the olive oil mixture on the top side of each slice.  Bake in preheated oven for 20 minutes.  They should then look like this:

Roasted Cauliflower Steaks

While the cauliflower is roasting in the oven, cook your grain of choice according to package directions.  When cauliflower is done, place a generous portion of the cooked grain on a plate and top with a cauliflower slice or two and chopped cilantro.

Cauliflower Steaks over Buckwheat with Cilantro

Leftovers topped with heirloom tomato slices,
olive oil, and cilantro